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Sugar-free nut muffins

updated

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Ingredients for 1 servings:

  • 90 g butter
  • 45 g buckwheat flour
  • 105 g wheat flour
  • 90 g hazelnuts, ground
  • 80 g xylitol (sugar substitute)
  • 80 g erythritol (sugar substitute)
  • 1 tsp, heaped cocoa powder
  • 2 eggs
  • ½ pack of baking powder
  • 125 ml milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 18 pieces

Make a batter from butter, xylitol, erythritol, and the eggs. Stir in the flour, ground nuts, cocoa powder, and baking powder. Mix with the milk. Fill each paper baking cup with a heaped tablespoon of batter. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. This recipe makes about 18 muffins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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